Patrick Oconnell
Parmesan cheese is a beloved ingredient in many dishes, but its smell is often described as pungent and off-putting. Some people even go as far as to say that it smells like vomit. This unique aroma is caused by butyric acid, a chemical compound that is also found in rancid butter, vomit, and human stomach acid. While the scent of Parmesan may be unpleasant to some, it is a natural byproduct of the cheese-making process and does not indicate spoilage.
| Characteristics | Values |
|---|---|
| Odor | Vomit, Stinky feet, Ether |
| Taste | Pungent, Acrid, Sweetish aftertaste |
| Cause | Butyric acid |
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What You'll Learn
Parmesan cheese contains Butyric acid, which is also found in vomit
Parmesan cheese is an aged cheese with a distinctive smell and flavour. This is due to the presence of butyric acid, a type of carboxylic acid that occurs naturally in cows' milk and is also produced by the Lactobacillus bacteria. Butyric acid is also found in human vomit and is responsible for its characteristic odour.
The connection between the smell of Parmesan cheese and vomit can be attributed to the shared presence of butyric acid. Butyric acid has an unpleasant odour and acrid taste, with a sweetish aftertaste that some describe as similar to ether. It is a fatty acid that exists in the form of esters in animal fats and plant oils. Interestingly, while butyric acid is associated with negative odours, its low-molecular-weight esters, such as methyl butyrate, possess pleasant aromas and flavours, making them valuable as food and perfume additives.
The presence of butyric acid in Parmesan cheese and vomit has led some people to associate the smell of Parmesan with that of vomit. In fact, some individuals have reported that the odour of fresh Parmesan reminds them of vomit, although they find that the taste is not as unpleasant. This perception varies among individuals, as some may be more sensitive to the smell and taste of butyric acid than others.
It is worth noting that butyric acid is not always associated with negative aromas and flavours. For example, it is present in some beers soured by Lactobacillus, contributing a faint aroma and flavour reminiscent of vomit, but not overwhelmingly so. Additionally, butyric acid is produced during the fermentation process of milk for Hershey's chocolate, which some people associate with a pukey quality.
While the presence of butyric acid in Parmesan cheese and vomit is undeniable, it is important to remember that individual sensitivity and perception play a role in how we interpret these smells and tastes. Some people may find the odour of butyric acid more aversive than others, and it may not always be the dominant scent or flavour in complex food matrices.
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Butyric acid is naturally found in cows' milk
Butyric acid is a short-chain C2–5 organic fatty acid that is naturally found in cows' milk. It is also present in products derived from cows' milk, such as Parmesan cheese, and in vomit. The presence of butyric acid in these substances can give them a distinctive smell that some people liken to vomit. This smell is more noticeable in fresh Parmesan cheese, and some individuals are more sensitive to it than others.
Butyric acid is not only found in cows' milk but also plays a significant role in the digestive function and weaning of calves. It is added to acidified milk (AM), which is commonly used in European countries, to improve intestinal development and reduce the rate of diarrhea and weaning stress in calves. Butyric acid also has preservative properties, extending the shelf life of milk and minimizing bacterial growth and contamination.
The addition of butyric acid to milk has been studied for its potential health benefits. In vitro studies have shown that butyric acid, as a component of milk phospholipid sphingomyelin, can inhibit cell growth and induce differentiation and apoptosis, playing a role in cancer prevention. Butyric acid has been identified as a potent inhibitor of proliferation in a wide range of neoplastic cell lines, including colorectal, breast, lung, and mouse epidermal tumor cell lines.
Furthermore, butyric acid is relevant in the context of subclinical ketosis (SCK) in dairy cows. SCK is associated with a strong negative energy balance due to high milk production, and the occurrence of SCK can be influenced by the amount of butyric acid consumed by the cows. Monitoring the butyric acid content in silages used for feeding dairy cows is important for managing SCK in commercial dairy farms.
In summary, butyric acid is naturally found in cows' milk and has implications for both the dairy industry and human health. Its presence in Parmesan cheese contributes to its distinctive smell, which some may describe as similar to vomit, while its potential anticarcinogenic properties continue to be explored in the realm of human health and nutrition.
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Parmesan cheese is an aged cheese
The human sensitivity to the smell of butyric acid varies, with some people being more sensitive to it than others. The compound is detectable by humans in concentrations above 10 parts per million (ppm). While some people find the smell of Parmesan cheese unpleasant, others enjoy the taste and find it delicious.
The process of making Parmesan cheese involves pasteurising and fermenting cow's milk, coagulating it with enzymes, separating it into solids, salting it, and then ageing it. This process results in the formation of butyric acid, which gives Parmesan its distinctive odour.
Aged cheeses, like Parmesan, have a more pungent odour than younger cheeses due to the breakdown of fats and proteins during the ageing process. This breakdown can create a range of volatile compounds that contribute to the strong smell of aged cheeses.
In addition to butyric acid, cheese also contains skatole, a compound that imparts some of the stinky scent of human waste. The combination of these compounds gives aged cheeses like Parmesan a strong and distinctive odour that can be off-putting to some people. However, the ageing process also contributes to the development of flavour and texture in the cheese, making it a valuable ingredient in many dishes.
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Fresh parmesan smells and tastes delicious
Fresh parmesan is a delight for the senses. Its scent is rich and savoury, with nutty and buttery overtones. The aroma is inviting and promises a delicious taste experience. When grated or shaved over a dish, its flavour is complex yet harmonious, adding a depth of flavour that enhances the overall dining pleasure.
The unique flavour of fresh parmesan arises from its careful crafting and ageing process. It is made from cow's milk, which is then transformed through specific techniques, resulting in its distinctive character. The ageing process, in particular, contributes to the development of its savoury notes, creating a cheese that is both robust and versatile.
The texture of fresh parmesan also plays a role in its sensory appeal. When young, it has a slightly springy texture, almost like a firm fudge, that becomes more granular as it ages. This texture not only affects the mouthfeel but also the overall flavour experience, as it allows the cheese to be grated or shaved into delicate flakes, maximizing its impact on dishes.
Fresh parmesan is a testament to the art of cheesemaking, where the right combination of ingredients, technique, and time come together to create something extraordinary. Its aroma and flavour are distinct, and it has the power to elevate a wide variety of dishes, from pasta to salads and even desserts.
However, it's important to note that not everyone enjoys the smell and taste of fresh parmesan. Some people have reported that fresh parmesan smells like vomit to them due to the presence of butyric acid, which is naturally found in cow's milk, parmesan, and vomit. This sensitivity to butyric acid can vary among individuals, and some people are more prone to detecting it than others. Nevertheless, for those who savour the unique qualities of fresh parmesan, it remains a culinary treasure, adding a depth of flavour and richness to any dish it graces.
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The powdered parmesan you get in shakers smells revolting
The powdered parmesan cheese you get in shakers smells revolting, but it's not clear why. Some people think it smells like vomit, which may be due to the higher butyric acid content that results from a shorter aging process. Butyric acid is found in cows' milk, parmesan, and vomit, and it can have a pukey smell.
Oxidation may also be a factor, as it can cause the cheese to develop an icky, chemical smell. This happens when the cheese's fats react with oxygen and break down. Another possible explanation is the presence of fillers, preservatives, and anti-clumping agents, such as powdered cellulose, which is legally deemed safe to be added to food. These additives may contribute to the unpleasant smell of powdered parmesan.
While the exact cause of the revolting smell is not certain, it's important to note that this type of parmesan is still safe to consume and can be a good, cheap option for adding a cheesy flavor to dishes like pasta, salad dressing, and popcorn. It's perfect for when you want a rich, salty, and cheesy sauce without breaking the bank.
However, if the smell is too off-putting, you might want to opt for a higher-quality parmesan or try other types of cheese that provide similar flavors without the unpleasant aroma. Ultimately, it's a matter of personal preference and the specific needs of your dish.
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Frequently asked questions
Bad Parmesan cheese is known to smell like vomit due to the presence of butyric acid, which is also found in rancid butter and human vomit.
The butyric acid in Parmesan is produced during the cheese-making process when cow's milk is fermented by bacteria.
While the smell may be off-putting, Parmesan cheese that smells like vomit is safe to consume. The presence of butyric acid is natural and simply a result of the cheese-making process.
